Thai cuisine · Desserts & Sweets

Khanom Fak Thong

Steamed cakes of pumpkin purée, rice flour and coconut milk, rolled warm in fresh grated coconut.

Ingredients · for 6 servings

• 400 g hokkaido pumpkin
• 150 g rice flour
• 50 g tapioca starch (or cornstarch)
• 120 g palm sugar
• 200 ml coconut milk
• 1/2 tsp salt
• 150 g grated coconut
• 1 tbsp oil for the molds

Instructions

1. Wash the pumpkin, remove the seeds, cut into pieces, and steam for 15 minutes until soft, then purée finely with the skin on and let cool to lukewarm.
2. Chop the palm sugar and dissolve it in the coconut milk over low heat for 4 minutes, then stir into the pumpkin purée.
3. Sift the rice flour and tapioca starch over the mixture, stir in half the salt until smooth, and let the batter rest for 10 minutes so the flour can swell.
4. Fill small oiled molds three-quarters full and steam over medium heat for 20–25 minutes until the cakes are firm and a skewer comes out clean.
5. Mix the grated coconut with the remaining salt and steam alongside for 5 minutes until soft and lightly salted.
6. Turn the still-warm cakes out of the molds, roll them all over in the salted coconut, and serve lukewarm.